Ingredients
3
tbsp Champagne vinegar or white-wine vinegar
3
lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4
cup diced (1/4-inch) red onion
3/4
lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3
celery ribs, cut into 1/4-inch dice
1/3
cup finely chopped fresh flat-leaf parsley
Directions
1.
Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
2.
Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
3.
While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
4.
Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
6.
Potatoes can be cooked and tossed with onion and vinaigrette 1 day ahead and chilled, covered. Bring to room temperature (this will take about 1 hour), then add remaining ingredients.
7.
Green beans can be cooked and celery can be diced 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.
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